Hearty Italian Sausage Soup

 

Hearty Italian Sausage Soup

Nancy Harrison 

This is a deceptively simple recipe that will create a wonderfully soothing bowl of meat, vegetables, and pasta—like chicken soup for the Italian. You can load this one full of vegetables, doubling the amount used below, and end up with a chunky, sausage-strewn minestrone. And if you want to cut out the pasta all together, replace farfalle with your favorite brown rice or quinoa.

 

INGREDIENTS

1⁄2 Tbsp olive oil
2 links Italian-style turkey sausage, casings removed
1 small yellow onion, diced
2 cloves garlic, minced
Pinch of red pepper flakes
1 can (14oz) diced tomatoes
8 cups low-sodium chicken broth
3⁄4 cup farfalle, preferably whole wheat, or other pasta
2 cups green beans, tips removed, halved (A few cups of baby spinach or chopped broccoli would work as a substitute for the green beans.)
Parmesan for serving

INSTRUCTIONS

1. Heat the olive oil in a large saucepan or pot over medium heat.
2. Add the sausage meat and cook for 3 to 5 minutes, until no longer pink. Transfer to a plate and reserve.
3. Add the onion, garlic, and red pepper flakes to the same pot and cook for about 5 minutes, until the onion is soft.
4. Add the tomatoes and chicken broth and bring to a low boil.
5. Stir in the pasta, cook for 6 minutes, then add the green beans and the reserved sausage.
6. Simmer for about 5 minutes longer, just until the pasta is cooked through and the beans are soft.
7. Serve with grated Parmesan.